FEBRUARY FOOD FESTIVAL: POTATOES

We all love potatoes, and they’re a great source of vitamin C, potassium, and fiber. They’re also the perfect vessels for delicious flavors, including our Kelewele Spice Mix developed by Chef Daniel Sokolov. Kelewele is a popular food from Ghana made of fried plantains and seasoned with spices including ginger, garlic, onion, cayenne, nutmeg, and anise. This savory dish is often served alongside stews, although it’s delicious on its own as a snack.

Chef Daniel Sokolov has adapted the recipe from our Pan-African Station and made it available to the home cook. Here he suggests using it to season a roasted potato dish, but it would be a delicious seasoning for almost anything from vegetables to proteins including shrimp, chicken, and tofu.

Kelewele-Spiced Roasted Potato Wedges with Citrus Yogurt Sauce

by Daniel Sokolov, Research & Development Chef

INGREDIENTS

For Potatoes

2 pounds potatoes, cut into wedges
1 – 2 Tbsp GP kelewele spice blend
Olive oil
Salt to taste

For Citrus Yogurt Sauce

8 ounces plain Greek yogurt (or vegan yogurt)
1 Tbsp minced garlic
1 Tbsp dill, finely chopped
1 Tbsp lemon juice
1/2 Tbsp orange zest
1 tsp honey (or maple syrup)
Salt and pepper to taste

PROCEDURE

For Potatoes

Preheat your oven to 425° F. Line a sheet pan with parchment paper or foil.
Toss the potato wedges with olive oil, spices, and salt. Add to pan in a single layer and roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
Remove from pan, garnish with mint, basil, and pickled onions, and serve immediately.

For Citrus Yogurt Sauce